<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="444733" val="191816">庞多米土司</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">高筋粉</a></label></span><span class='right'>300克</span>
					</td><td>						<span><label class="fcbm inblok">冰水</label></span><span class='right'>195克【水先加2/3,剩下的1/3视情况增减】</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">糖</label></span><span class='right'>24克</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'> 5.4克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">奶粉</label></span><span class='right'>12克</span>
					</td><td>						<span><label class="fcbm inblok"> 酵母</label></span><span class='right'> 3.6克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok"> 白油</label></span><span class='right'>  15克</span>
					</td><td>						<span><label   class="fcbm inblok">黄油</a></label></span><span class='right'>15克</span>
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					<h2>庞多米土司的做法步骤</h2>
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							<p><span class="fwb">1.</span> 将除黄油以外的材料揉制成团，加入黄油继续揉制摔打至完成阶段。【面团由超级光滑到有点粘手】<br /></p>
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							<p><span class="fwb">2.</span> 搅拌完的面团温度为28.2度【搅拌好的面团最佳温度为26到28度】</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/6/0/c/yuan_60b1136c8fb955dc5d3c6d8d914e287c.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 放于容器内盖上保鲜膜发酵至2.5到3倍大【室温23度，发酵了1个小时】</p>
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							<p><span class="fwb">4.</span> 翻面，盖上保鲜膜继续发酵30分钟。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/6/6/5/yuan_66a9468467fe9218df753bd655ca0b35.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 分割滚圆盖上保鲜膜松弛15分钟，拍扁，擀成椭圆形，翻面卷起，松弛15分钟。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/9/6/8/yuan_969bc9e8a9e2ef86889f07f3c6969c68.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 再次擀开，卷起，【第一次擀卷1.5到2圈。第二次擀卷2.5到3圈，切忌不要超过3圈。如果圈数不够，土司的结构会很松散，烘焙张力较差，出来的组织孔洞会过大，卷的时候力度要轻】</p>
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							<p><span class="fwb">7.</span> 放入土司模内盖上盖发酵7分满【32度发酵50分钟】<br /></p>
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							<p><span class="fwb">8.</span>  烤箱预热220度，下层上下火烤制40分钟。</p>
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